Gin Fizz recipe from Atkins

The gin fizz is the most popular drink in the "fizz" family, an off-shoot of the popular sours family of cocktails. This recipe, from Atkins, would technically be considered a silver fizz since it has the addition of egg white.

GIN FIZZ
INGREDIENTS

• 1 fl oz (no ice) Gin 
• 1 wedge yield Lime Juice 
• 1 wedge yield Lemon Juice 
• 1/2 tsp Orange Peel 
• 1 packet No Calorie Sweetener Packets
• 1 large Egg White
• 3 tbsps Heavy Cream 
• 2 fl ozs Original Seltzer Water (Can)

DIRECTIONS 
It is best to use pasteurized eggs for this recipe. They can be hard to find except during the holiday months. To pasteurze: place room temperature large eggs in a small saucepan covered with cold water. (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.) Place pan on the stove and cook over medium heat. Bring water to 140°F (but not higher than 145°F). It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan. Allow the eggs to stay at that temperature for 3 minutes then quickly remove from the pan and cool under cold water. Refrigerate until ready to use. For Cocktail: Shake all except seltzer in a cocktail mixer with ice. Strain into a cocktail glass, top off with seltzer and garnish with ground cinnamon and freshly grated nutmeg. Note that you will need about 1 tsp each of the lemon and lime juice.